Venison and chestnut casserole.
You can cook Venison and chestnut casserole using 14 ingredients and 15 steps. Here is how you cook that.
Ingredients of Venison and chestnut casserole
- It’s 2 tbsp of butter or other cooking fat.
- You need 1 kg of venison, diced.
- You need 150 g of smoked lardons or chopped bacon.
- You need 375 ml of red wine (I tend to use Côte de Rhône).
- It’s 125 ml of port.
- Prepare 5 cloves of garlic, chopped.
- Prepare 4 of red onions, in full slices.
- Prepare 4 of carrots, diced.
- You need 3 sticks of celery, largish slices.
- It’s 2 of bay leaves.
- Prepare 2 sprigs of thyme.
- You need 1 tbsp of tomato purée.
- Prepare 200 g of chestnuts, pre-cooked.
- It’s 1/2 litre of fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!.
Venison and chestnut casserole step by step
- Prep the ingredients.
- Preheat oven to Gas Mark 2/150C. My fan oven needs 140C.
- Heat the butter in a large casserole (I use our old Le Creuset pan) and fry the lardons.
- Using a slotted spoon, set the lardons aside and fry the diced venison, not too much at a time, and set aside with slotted spoon..
- Add the wine and bring to boil, stirring bottom of casserole to release any sediment. Add the port and bring back to boil and keep boiling for one minute..
- Add the garlic, onions, celery, carrots and mushrooms. Stir well..
- Add the bay leaves, thyme and tomato purée. Give it another quick stir..
- Add the stock. You need to just cover the other ingredients so you might need slightly more or less stock..
- Once simmering, cover and put in pre-heated oven..
- After 1 1/4 hours, remove from oven, stir gently and add the chestnuts..
- Return to oven for another hour..
- Check for liquidity and add a little more stock or water to prevent drying out. However, if it’s too liquid-y then simply take the lid off for the last 30 minutes or so..
- Remove from oven, stir gently, check that the venison is nice and tender..
- Taste and add any desired seasoning..
- Serve with desired accompaniments. I always have potatoes and choose from red cabbage, Brussels sprouts, parsnips, even more carrots. Any winter vegetables go well with this dish..